The Elegant Composed Cheese Course

There are few things the French take more seriously, or enjoy more, than cheese.

In fact, France is home to well over 1,000 varieties. Think about that. You could try a different cheese every day for 3 years and still not have tasted them all!!

The French have a deep respect for cheese, and they are eager to understand the craftsmanship and process used to create the varieties they will consume or serve. French cheese reflects the area in which it is produced, and the French tend to consume cheese primarily from their region. Unless you are lucky enough to be in Paris, where most cheeses are available, from soft and bloomy to aged and robust.

Cheese is not just a part of the meal—it is a moment.

In fact, cheese represents an entire course in a French meal, after the main course, and instead of or before the dessert. Most French cheese is made with raw milk, and for this reason, many French cheeses contain natural probiotics. The ritual of enjoying a small selection at the end of a meal is as much about digestion as it is about pleasure. It’s said that cheese after the meal is to close the stomach.

In America, we tend to think of a cheese board as something abundant and overflowing, piled high with grapes, nuts, and crackers, and almost always served before the meal begins. But in France, the approach is far more restrained… and, I think, elegant in its own way.

There’s something especially lovely about a composed cheese course, thoughtful and refined. The above image represents the cheese I was served that inspired the plate that I’ll share with you today.

I selected three cheeses for each plate, just a bite of each. A small piece of aged hard cheese, a small scoop of goat cheese that has been liberally peppered and garnished with a sprig of thyme, ideal for the goat cheese, which is heavily produced in Provence, along with loads of thyme. The last bite on the plate is a very small wedge of Brie topped with Apple Compote, see the recipe below. I added a few fresh wedges of Cosmic Crisp apple to contrast the compote. It’s a simple way of repeating the same ingredient in two forms, something that keeps the palate engaged and adds intention to the plate. A sprig of sage for a bit more green, and that is all.

Serving a composed course like this is simple. Cut the cheese and make the Apple Compote ahead; the compote is much better chilled. And because I selected Cosmic Crisp apples, even if they can be sliced ahead, if your knife is sharp and clean, they don’t turn brown. When it’s time for cheese, just assemble the components in a matter of minutes. I love these so much on my tiny 5-inch clean white plates!

It’s simple. Intentional. Beautiful.

And perhaps most importantly, it invites your guests to slow down—to savor just one more moment at the table before the evening comes to an end.

Apple Compote

1 Granny Smith apple, peeled and cut into small cubes

1 tablespoon butter

1-2 tablespoons brown sugar

Pinch of salt

½ teaspoon vanilla

Melt the butter in a small saucepan, add the apples, sugar, and salt. Cook over medium-low heat until the apples are tender and any liquid is reduced. Stir in vanilla and remove from heat. Chill the compote until ready to serve alongside cheese.